Genesis is a Member of the Fine Water Society

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The Natural Mineral Water comes from a 1,030 meters deep well and from a geology of ancient volcanic basalt. Because of the depth of the aquifer, it is protected from any outside contamination. Being a natural alkaline water it has a high PH level of about 9 and a low mineral content. The well was drilled in 2008, the bottling plant started 2015 and was finished 2016 when production started. The water is bottled at the source and has a Kosher Certificate.

The Kress family owns the land since 1977. The well is placed in the middle of an organic citriculture and only a limited quantity of 10.000 liters per hour is extracted.

#FineWatersPairings

With a dish like Red Gulf Snapper ceviche with popcorn I want a Super Low Minerality water and that usually means exotic sources like iceberg or glacier. Genesis is an interesting artesian water from Paraguay with a super low TDs of 9mg/l and with some alkalinity and I would pair it with this dish. Would also like to see a glass presentation for this water.

If you know what this is you are already salivating. Eismarillenknödel is an iconic dessert from Austria that was invented by Kurt Tichy the owner of an ice cream parlor in 1967. The patented and secret recipe consists of heavy cream vanilla ice with a core of apricot jam and covered with roasted and caramelized Hazelnuts. The result is a deeply satisfying indulgence and best consumed with a super low minerality water that has a high alkalinity to give it a soft creamy feeling. Genesis is an interesting artesian water from Paraguay with a super low TDS of 9mg/l and with some alkalinity that would make a perfect pairing for this and other desserts.

Hardness

Vintage

The age of bottled waters should be noted, though, as an enjoyable part of their backstories, which add to the epicurean pleasure. Wine needs time to smooth out its tannin structure, but the quality of mineral water is not determined by its age. Vintage does influence water, however. Very young water and bottled Rain Waters don’t have much time to absorb minerals, so they tend to have low TDS levels and hence light, clean tastes. Old water may feel more substantial due to the higher Minerality.

Added Carbonation

Current carbonation techniques involve pressurizing carbon dioxide before adding it to the water—the pressure increases the amount of carbon dioxide that will dissolve.

Opening the bottle of water releases pressure, allowing the carbon dioxide to form bubbles that hadn’t previously been visible.

Natural Carbonation

Certain rare geological conditions can produce naturally carbonated water; often the carbonation can be attributed to volcanic activity.
Naturally carbonated waters have historically been highly sought after for their supposed curative properties.